Walker River Cooling and Nevada Fresh Pak
Walker River Cooling is a joint-venture between Nevada Fresh Pak, a Peri & Son’s Farms company and The Nunes Company. Located in the Mason Valley of Yerington, Nev., the 10,000 square foot state-of-the-art cooling and distribution facility is the only facility of its kind in Nevada and changes the face of one of the largest commercial produce growers in the State.

With the completion of the new facility, the two companies’ are now positioned to expand growing capability and cool more produce in a faster, more efficient way. This means fresher and longer-lasting produce for the supply chain and ultimately for consumers. All steps to get produce to market now happen in Yerington while maintaining the company’s commitment to sustainable farming practices that meets the highest environmental, social and economic standards.

The cooling facility began its 24-hour per day service in mid-May at the beginning of year’s harvest cycle. With more than 80 plus years of combined industry experience, The Peri and Nunes operations offer a level of expertise in growing, harvesting, cooling, sales and marketing that is unsurpassed. The large commercial operation produces more than 25 million pounds of organic baby greens and 40 million pounds of organic fresh vegetables servicing retailers, processors, wholesalers and other buying organizations throughout North America.

The new facility employs approximately 20 full-time personnel. Together, Peri & Sons Farms and Nevada Fresh Pak, represent the largest private employer in Lyon County, currently supporting over 220 full-time diverse positions including specialists in the areas of agricultural science, engineering, manufacturing, and business and information technology. The company also supports a seasonal work force of over 1,400 full-time employees. Based on recent economic impact studies the company’s direct and indirect impact on the economy in Northern Nevada now exceeds $150 million.

Learn more about our cooling process >
Nunes & Peri. No Risk. No Reward. (315kb PDF) >
Walker River Cooling First of Its Kind in Nevada Positions Operations for Expansion (70kb PDF) >
Walker River Cooling | Peri & Sons Farms & The Nunes Company >
Peri & Sons Farms
Peri & Sons Farms
One Thing in Common
Did you know onions are the only basic ingredient found in every single solitary cuisine around the world? Onions are endlessly versatile and an essential ingredient in countless recipes. Believed to be native to Asia, these underground bulbs are prized all over the world; they are definitely prized in Yerington, Nevada at Peri & Sons Farms where we have been growing premium white, red, yellow, sweet and organic onions since 1979.

If you love cooking, and especially cooking with onions, then we think you will particularly enjoy this part of our website. We invite you to join our Onion Obsession Club to periodically receive information and recipes featuring onions.
Select at least one category at left
Brunswick Stew
2 large white or yellow onions, chopped
4 garlic cloves, minced
1 tablespoon vegetable oil
4 cups beef stock
2 pounds boneless, skinless chicken breasts
1 28-ounce can crushed tomatoes
1 15-ounce can creamed corn
1 12-ounce package frozen corn
1 9-ounce package frozen baby lima beans
1 12-ounce bottle chili sauce
1 tablespoon brown sugar
1 tablespoon yellow mustard
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon coarsely ground pepper
1 tablespoon fresh lemon juice
Hot sauce (optional)
Heat a large Dutch oven to medium-high and add oil. Add onions and cook for 5 minutes. Add garlic and cook for two more minutes. Add beef stock to pan and stir to combine. Add chicken, tomatoes, frozen and creamed corn, lima beans, chili sauce, brown sugar, mustard, Worcestershire, salt and pepper and stir gently to combine. Bring to a boil, reduce heat to low, cover and cook for 2 hours.

Remove chicken breasts from stew, let cool for a few minute and shred with a fork. Stir chicken back in and add lemon juice. Serve immediately with hot sauce or pack up for later.
Brunswick Stew
This stick-to-your-ribs stew is a Southern classic and while there are many variations on this recipe, all versions contain tomatoes, beans, corn, okra and some kind of meat. This recipe makes a lot of stew -- 16 cups to be exact, so plan on feeding a crowd or freezing for later.
10 minutes
2 hours / 10 mins
Looking for inspiration? Try these recipes:
Hungarian Goulash
Hungarian Goulash
Southwest Breakfast Egg Muffins
Southwest Breakfast Egg Muffins
Pork Chops with Apples and Onions
Pork Chops with Apples and Onions
Join in the Onion Obsession!
Do you love finding new, delicious and healthy recipes, as well as helpful produce tips and cooking tricks? Join our FREE Onion Obsession Club for monthly emails with recipes, healthy-living ideas and more!

There was an error processing your request. Please try again.

Thanks for Signing Up!
Check your inbox soon.

Nevada Fresh Pak